Combine the ingredients for the rub. Rub the brisket all over. If you have the time, refrigerate for 30 minutes to 24 hours, though I don't often do this.

In a slow cooker, mix the ingredients for the BBQ sauce. Brisket should be mixed, then added. If necessary, mash it in, as I did (see video).

For 8 hours (1.5 kg/ 3 lb) to 10 hours (2 kg/ 4 lb), slow cook in a slow cooker. Click here for an oven and note 2 for a pressure cooker.

Transfer the brisket to a tray.

Pour the slow cooker's contents into a saucepan. Over medium-high heat, bring to a simmer and simmer until it thickens to the consistency of syrup (it thickens more as it cools).

In the meantime, oil the brisket and roast it at 200°C (390°F) for 15 minutes, or until brown spots start to emerge. Return to the oven for five minutes after removing and liberally basting with sauce. Return to oven for 5 to 10 minutes, or until it caramelizes and resembles the pictures, then remove and baste one more. (For a BBQ alternative, see note.)

To serve, thinly slice the brisket against the grain and top with the remaining BBQ sauce. This is delicious heaped high into bread with Coleslaw as sliders or served as a dinner with sides.